精氨酸与木糖模型热反应中3-氯-1,2-丙二醇的形成研究  

Studies on the Formation of 3-chloropropane-1,2-diol from Arginine and Xylose in Thermal Reaction Model

作　　者：张岱[1,2,3] 黄明泉[1,2] 孙宝国[1,2] 郑杨[1,2] 丁小慧[1,2] 

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,北京100048 [2]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048 [3]河北农业大学植物保护学院,保定071000

出　　处：《中国食品学报》2015年第1期54-59,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31101350);"十二五"国家科技支撑计划项目(2011BAD23B01;2012BAK17B11-4)

摘　　要：以精氨酸、木糖、氯化钠、去离子水为原料建立热反应模型,采用气相色谱-质谱仪对其生成的3-氯-1,2-丙二醇进行分析;通过单因素试验,考察热反应时间、温度、配料比、p H值因素对3-氯-1,2-丙二醇生成量的影响,并探讨其反应机理。研究结果表明,"精氨酸+木糖+氯化钠+水"热反应模型能生成3-氯-1,2-丙二醇;热反应产物中3-氯-1,2-丙二醇的含量随着精氨酸含量的增加而减少,随着木糖含量的增加而增加,随热反应时间的延长,总体呈增加趋势;随着Na Cl浓度的增加,3-氯-1,2-丙二醇的生成量先增加后减少再增加;热反应温度上升,3-氯-1,2-丙二醇的含量先减少后增加;p H值逐渐增大,3-氯-1,2-丙二醇含量先增加后减少。By establishing a thermal reaction model and combined with gas chromatography-mass spectrometry（GCMS） analysis, 3-chloropropane-1,2-diol forming from arginine, xylose, sodium chloride and water was studied. By single factor experimental tests, the influence of reaction time, temperature and ratio of ingredients on the formatioin of 3-MCPD were investigated. The reaction mechanism was also discussed. The results showed that the thermal reaction model ＂arginine ＋ xylose ＋ Na Cl ＋ water＂ could generate 3-MCPD. 3-MCPD levels decreased with arginine growth and increased with the increasing content of xylose. As the reaction time prolonging, 3-MCPD levels tended to increase generally. With the growth of Na Cl concentration, 3-MCPD formation first increased and then decreased. The influence of reaction temperature on 3-MCPD had similar trend. As pH increased, 3-MCPD content increased and then reduced.

关 键 词：精氨酸 木糖 模型热反应 3-氯-1 2-丙二醇 气相色谱-质谱联用仪 

分 类 号：TS201.2[轻工技术与工程—食品科学] O623.413[轻工技术与工程—食品科学与工程]